Biała kiełbasa
10 sausages · 4 × 6 in800 g pork shoulder
200 g pork back fat
18 g fine salt
9 g garlic, crushed
2.5 g black pepper, freshly ground
3 g dried marjoram
100 g ice water
25 g hog casings 32/35, soaked
forklet.co/r/i1K7wa1L · v2
- Grind 800 g pork shoulder and 200 g pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C. 10 min
- Mix with 18 g fine salt, 9 g garlic, crushed, 2.5 g black pepper, freshly ground, 3 g dried marjoram and 100 g ice water until the farce turns sticky. 3 min
- Stuff into 25 g hog casings 32/35, soaked and twist into 10 links. 15 min
- Poach in water held at 75 °C until the centre reaches 71 °C. 25 min to 30 min
- Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
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Fresh bratwurst
12 sausages · 4 × 6 in700 g Lean pork shoulder
300 g Back fat
18 g Fine salt
3 g White pepper
2 g Dried marjoram
1 g Ground nutmeg
0.5 g Ground ginger
2 g Lemon zest
100 g Ice water
30 g Hog casings, 32/35
- Grind 700 g Lean pork shoulder and 300 g Back fat through a 4.5 mm (⅛ in) plate, keeping everything below 2 °C.
- Mix with 18 g Fine salt, the spices, 2 g Lemon zest and 100 g Ice water until tacky. 3 min
- Stuff into 30 g Hog casings, 32/35 and twist into 12 links.
- Grill over medium heat to 71 °C. 12 min to 15 min
- Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
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